Sometimes when I make bread for my family I also make “Navajo Tacos”. We love the “tortillas” with taco toppings as well as using it as pita bread to dip in hummus.
Navajo tacos are also known as fry bread. It is usually cooked in oil or shortening. For this recipe I roll the dough out on the counter using oil. The oil on the bread dough when cooked will give you a little bit of the fried taste.
When making the bread recipe take out some of the dough and set it aside. Or you can make it without making the bread. I have broke down the recipe to make just the Navajo tacos.
When you are ready to cook the tortillas oil your counter with olive oil. Also oil your hands and rolling pin.
You want to use olive oil and not coconut oil. I LOVE coconut oil but it is not good for nonstick.
Heat frying pan to medium low heat. Cook each side until golden brown. You don’t need to oil the pan because the dough already has oil on it from rolling it out.
Add your favorite toppings. Some suggests are beans (black, pinto, refried, etc.), ground beef, lettuce, tomatoes, sour cream, cheese, guacamole, olives. Enjoy!
3/4 cup warm water
1/4 Tblsp. yeast
1 1/2 Tblsp. extra virgin coconut oil or olive oil
3 Tblsp.raw honey
2 cups whole wheat flour, approximately
1/4 Tblsp. sea salt
- If you are using a Bosch mixer or Kitchen-Aid place water and yeast in bowl. Mix for 2 seconds.
- Add oil and honey. Mix for 10 seconds.
- Add flour half a cup at a time. Add salt after you have some flour in the bowl. Mix as you are adding the flour. When the dough starts to pull from sides of bowl knead for 10 minutes.
- If you are not using a Bosch mixer or Kitchen-Aid Then once the dough is mixed you will knead by hand.
- Form dough into balls and roll out on oiled surface. Cook in frying pan on medium low heat until golden brown.
- Serve with your favorite taco toppings.